Sweet Potato
This root veggie is bursting with flavor, color and nutrients like fiber, beta-carotene, vitamin C and lycopene. Turning them into baked chips is virtually effortless, and the chips have less fat and sodium than the bagged (and fried) version.

Olive Oil
This heart-healthy ingredient does double duty. A light drizzle gives the chips crunch and it helps bring the flavors of the tapenade together. If you have a nice bottle of more flavorful extra-virgin oil in your kitchen, this is a good time to use it.

Black Olives
Olives are a pleasing combination of tender, plump and salty. We used a combination of pungent kalamatas along with mellow and sturdy canned black olives. Look for high-quality olives in cans or jars or check out the olive bar at your local gourmet shop or grocery store.

Scallions
Scallions add freshness, color and a hint of onion flavor to the tapanade. If you can get them fresh at the farmers’ market, you’ll taste the difference. Reserve a piece of one and finely chop for a garnish.

Sundried Tomatoes
Add a touch of natural sweetness with chewy sun-dried tomatoes. Buy them packed in oil or try marinating your own.Directions:
Preheat oven to 400-degrees F and spray two large baking sheets with nonstick cooking spray. Thinly slice* sweet potatoes and lay out pieces in a single layer on the sheets. Using a silicone brush, coat each slice of sweet potato with olive oil (you’ll use about 1 tablespoon). Season with salt and pepper and bake for 10-12 minutes per side or until golden (keep an eye on them to prevent burning). Remove from oven and set aside to cool.

To prepare the tapenade, place olives, scallions, sundried tomatoes and remaining oil in a food processor fitted with a steel blade. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and pulse until well combined, but still slightly chunky. Top each piece of sweet potato with tapenade and serve.